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피인용 문헌
- Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly vol.55, pp.3, 2013, https://doi.org/10.5187/JAST.2013.55.3.203
- Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights vol.36, pp.3, 2016, https://doi.org/10.5851/kosfa.2016.36.3.389
- Muscle fibre composition and meat quality in pigs with different nutrition level vol.420, pp.1757-899X, 2018, https://doi.org/10.1088/1757-899X/420/1/012078
- Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography pp.1751-732X, 2019, https://doi.org/10.1017/S1751731118002021